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In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the white miso paste until well combined. Then, mix in the egg and vanilla extract until smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the semi-sweet chocolate chips.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Sprinkle the tops of the cookies with flaky sea salt.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.


In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the white miso paste until well combined. Then, mix in the egg and vanilla extract until smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the semi-sweet chocolate chips.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Sprinkle the tops of the cookies with flaky sea salt.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
